Yellow cheese with white whey

Yellow cheese with white whey
Introduction
 Annatto is an extract prepared from the seeds of the
annatto tree (Bixa orellana) and is commonly used in
colored cheddar cheese.
 The annatto pigment (bixin and norbixin) present in
cheese color preparations, associates with casein and
gives cheese a desirable yellow/orange color.
Introduction
Bixin is hydrophobic whereas Norbixin is
hydrophilic.
Water/oil-dispersible annatto colors
typically contain both pigments and foodgrade emulsifiers.
These extracts can be used to color food
products, such as in cheese, which contain
both aqueous and lipid phases.
Introduction
 During cheese manufacture 15 –
20 % of the annatto added to the
cheese milk partitions into the
whey stream and gives it an
undesirable yellow-orange color.
Problems with annatto color:
Annatto is not stable
Can produce a pink color during
storage
Annatto also can cause a pink color
in secondary products
Introduction
Factors such as pH, heat treatment and brand of
annatto used contribute to pinking defects.
Chemical or enzymatic bleaching of whey is a common
practice in the industry used to remove the yelloworange color in cheese whey.
Problems:
 Whey bleaching reduces the nutritive and
functional value of proteins.
 Bleaching can also generate off flavors.
Objective 1
To characterize the physico-chemical properties
of cheddar cheese and it’s whey manufactured
using SO-TECTM Natural Cheese color and
annatto based colorant
Introduction
 SO-TECTM Natural Cheese color (NCC22000) is a
patent pending proprietary color formulation
that was developed for use in Cheddar cheese
manufacture by Socius Ingredients Inc.
 Blend of red and yellow fat soluble carotenoid
colors of paprika and beta-carotene.
 Claimed to be selectively entrapped within the
cheese curd.
 Produce color free whey that will eliminate the
need for a bleaching treatment of the whey.
Possible
Solution:
It is an opaque,
orange-red liquid that is
dispersible in water or milk.
Introductiond Attributes
SO-TECTM Natural Cheese color is prepared by
blending the red and yellow fat soluble carotenoid
colors of paprika and beta-carotene to match the
orange color shade of annatto.
This fat soluble blend is then encapsulated as a
fat globule within a caseinate matrix and
dispersed in an aqueous medium .
Materials and Methods
 Three replicates of three treatments
 Compositional analyses: Cheese whey
(separated and pasteurized) and cheese
 Descriptive sensory analysis on whey was
completed in duplicate by 8 trained
panelists at NCSU
 L* , a* and b* color study on whey and
cheese
 L* = brightness (+) / darkness (-)
 a* = redness (+) / greenness (-)
 b* = yellowness (+) / blueness (-)
Materials and Methods
 Color stability study on cheese: 40W
fluorescent light of 3500 lux during storage
at 8oC over the period of 2 months.
 Statistical analyses:
 Three treatments with three replications.
 PROC GLM method in SAS software was
used to compare means using LSD.
 Differences were considered significant
at P < 0.05.
Results
Cheese whey made from SO-TECTM cheese color (L), No color (M),
and Annatto color (R).
Results
Table 1. Cheese whey chemical compositions and color values
a, b, c
Means within same column not sharing common superscript differ significantly (P < 0.05).
Table 2. Cheese chemical compositions and color values
a, b, c
Means within same column not sharing common superscript differ significantly (P < 0.05).
Results
Table 3. Descriptive sensory analysis of cheese whey.
a, b, c
Means within same column not sharing common superscript differ significantly (P < 0.05)
were scored using a 0 to 15 point universal intensity scale. Most fluid dairy and dried dairy ingredient
flavors fall between 0 and 4 on this scale.
*Attributes
Results
Results
Figure 1. Cheese color stability during storage
Conclusions
 SO-TECTM Natural Cheese color produced
cheese with a color similar to annatto
colored cheese.
 Whey produced from SO-TECTM Natural
Cheese color has a color identical to
uncolored cheese whey, and would not
required a bleaching treatment.
 SO-TECTM Natural Cheese color was resistant
to pink discoloration during storage under
fluorescent light.
Limitation of SO-TEC color?
Amount of color
 SO-TECTM Natural Cheese color: 63.56g in 250 lbs of milk
(0.056%)
 Annatto color: 0.007%
Objective 2
To characterize the physico-chemical properties
of cheddar cheese and it’s whey manufactured
using BC (Beta Carotene) Orange Red color and
standard annatto based colorant
Introduction
BC Orange Red color 202 WSS is a prototype color
formulation that was developed for use in cheese
manufacture by Chr. Hansen.
Formulated with fat soluble beta-carotene
(hydrophobic) and others specific ingredients that
assist in trapping the colorant in the cheese curd
after adding the rennet.
Low color transfer to whey fraction:1% to 3%
Produce color free whey that will eliminate the
need for a bleaching treatment of the whey.
Additional level of .009 vs .007 for annatto and
.056% for SO-TEC
Materials and Methods
 Three replicates of three treatments
 Compositional analyses: Cheese whey (separated
and pasteurized) and cheese
 L* , a* and b* color study on whey and cheese
 Color stability study on cheese: 40W fluorescent light
of 3500 lux during storage at 8oC over the period of 2
months.
 Statistical analyses:
 Three treatments with three replications.
 PROC GLM method in SAS software was used to
compare means using LSD.
 Differences were considered significant at P <0.05.
Results
Table 1. Cheese whey chemical compositions and color values
Sample ID
No_Color_Whey
BC_Orange_Whey
Annato_Color_Whey
a, b, c
TS %
6.82b
6.85a
6.84ab
Fat%
0.09a
0.09a
0.08a
Tot. Prot.%
0.95a
0.94a
0.95a
Ash%
0.51a
0.52a
0.52a
L*
51.16b
51.96a
50.47c
a*
-5.22b
-5.22b
-4.16a
b*
4.53b
4.78b
10.15a
Means within same column not sharing common superscript differ significantly (P < 0.05).
Table 2. Cheese chemical compositions and color values
Moisture
Fat
Sample ID
%
%
No_Color_Cheese
38.01a
32.64a
BC_Orange_Cheese
37.09a
33.24a
Annato_Color_Cheese 37.27a
32.57a
a, b, c
Total
Prot.%
22.96b
23.44ab
23.67a
Salt
%
1.82a
1.83a
1.80a
Ash
%
3.64a
3.67a
3.65a
Means within same column not sharing common superscript differ significantly (P < 0.05).
pH
5.12a
5.03c
5.07b
L*
a*
b*
84.70a -1.27c 23.98c
73.99b 14.88b 57.50a
73.91b 16.92a 55.19b
Results
Color study under 3500 lux light
90
80
70
Color values
60
BCorg-L*
BCorg-a*
50
BCorg-b*
40
AC-L*
30
AC-a*
AC-b*
20
10
0
0
7
14
21
28
35
No. of days
42
49
56
63
Figure 1. Cheese color stability during storage under 3500 lux fluorescent light at 8oC
Results
Figure 2. Cheese color stability during storage
Results
Figure 3. Cheese color stability during storage
Conclusions
Unlike annatto, using of BC orange
colorant produced uncolored whey
stream during cheese manufacture.
BC Orange colorant produced cheese
with a color similar to annatto colored
and no colored cheeses.
BC orange cheese colorant was
resistant to pink discoloration during
storage under fluorescent light.
Lower use level as compared to SO-TEC
Future work
Evaluation of the tendency to pink in
process cheese that is excessively
heated.
Evaluation of the impact of fat and
moisture content on the required
addition level.